Festive Christmas Pavlova Wreath

Quick Summary: This festive Christmas Pavlova wreath is a meringue wreath with a marshmallow-soft center and a crisp shell, baked into a ring and topped with sweetened whipped cream, fresh berries, pomegranate, and pistachios. It is a gluten-free, make-ahead holiday dessert that works as a showstopping Christmas centerpiece.

What is a Christmas Pavlova wreath?

A Christmas Pavlova wreath is a festive version of the classic Pavlova, a meringue-based dessert with a crisp outer shell and a soft, marshmallow-like center. Instead of a single round, the meringue is piped or spooned into individual dollops arranged in a ring, so it bakes into a wreath shape.

Once baked and cooled, top the wreath with sweetened whipped cream and decorate with holiday colors, such as red berries, pomegranate seeds, and green pistachios or mint, to resemble a Christmas wreath. Pavlova is a classic in Australia and New Zealand, and the wreath shape makes it a popular festive centerpiece.

Why you'll love this recipe

• A showstopping centerpiece: the wreath shape makes a decorative Christmas sign, perfect for a snowy winter table.
• Last-minute friendly: it is a simple, make-ahead holiday dessert you can assemble right before serving.
• A festive twist: it is a fun, seasonal take on classic Pavlova.
• Naturally gluten-free: this dessert is great for guests with dietary restrictions.
• Fully customizable: create your own Pavlova using fruit preserves and fresh fruits of your choice.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Sugar: The recipe calls for superfine white sugar, also known as caster sugar. To make the meringue easier to whisk, process the granulated sugar in a food processor for a few seconds until superfine.

• White vinegar helps stabilize the whisked egg whites as you make the meringue. Replace it with the same amount of lemon juice or cream of tartar.

• Cornstarch is essential to creating a soft marshmallow center, a Pavlova dessert's signature. You can replace it with potato starch.

• Heavy cream: Opt for cold heavy or heavy whipping cream with at least 30% fat content.

• Icing sugar: Make it yourself with a coffee grinder or use store-bought powdered sugar.

• Vanilla extract: Use Madagascar Bourbon pure vanilla extract or replace it with an alcohol-free vanilla flavor if preferred.

• Fresh fruits: Use a combination of fresh red berries (fresh strawberries, raspberries, etc.) or fruits of your choice.

Equipment

• Stand mixer or electric hand mixer: to whip the egg whites and cream to the right consistency.
• Large mixing bowls: clean and grease-free for the meringue.
• Baking sheet and parchment paper for shaping and baking the wreath.
• Large metal spoon or offset spatula: to spoon and shape the meringue dollops.
• Oven thermometer: to maintain a low baking temperature and prevent browning.

How to make Christmas Pavlova wreath

Step 1. Preheat the oven to 230°F (110°C). Prepare a baking sheet covered with parchment paper.

Step 2. Mark an 8-inch (20 cm) circle on the baking parchment and flip the paper ink-side down to ensure no marks transfer to the meringue. 

Step 3. To make the meringue, place egg whites in a large mixing bowl and beat with an electric whisk at high speed.

Step 4. Gradually add sugar, one spoon at a time, beating until sugar dissolves and the meringue forms stiff peaks (photo 1).

Step 5. Add cornflour and white wine vinegar, and whisk until just combined, about 20 to 30 seconds (photo 2).

Step 6. Using a large metal spoon, spoon 8 to 10 large dollops of meringue close together to form a wreath shape (photo 3).

Step 7. Bake in the preheated oven at 230°F (110°C) for 20 minutes, then reduce the heat to 210°F (100°C). Bake for a further 1 hour and 15 minutes. 

Step 8. Turn off the oven and allow the Pavlova to cool with the oven door closed for 3 to 4 hours (photo 4).

Step 9. To make sweetened whipped cream, beat heavy cream, powdered (icing) sugar, and vanilla until soft peaks form.

Pro tip: Consult the Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 10. To assemble Pavlova, place the meringue wreath on a serving platter and top with the sweetened whipped cream (photo 5).

Step 11. Decorate Pavlova with fresh strawberries, raspberries, pomegranate seeds, and chopped pistachios (photo 6).

To serve, sprinkle pavlova with powdered (icing) sugar if desired.

How to decorate a Christmas Pavlova wreath

The decoration is what turns a plain meringue ring into a Christmas wreath, so lean into festive red, white, and green colors and arrange the toppings around the ring rather than piling them in the middle. Here is how to make it look like a wreath:

• Spread the cream in a ring: spoon the sweetened whipped cream over the top of the wreath, following the circle and leaving the center hole visible.
• Add red for the base: tuck fresh strawberries and raspberries around the ring so the red berries read like holiday ornaments.
• Scatter pomegranate seeds: sprinkle them over the cream for pops of jewel-red color and a little crunch.
• Bring in the green: add chopped pistachios and a few fresh mint leaves to complete the red, white, and green wreath look.
• Finish with a snowy dusting: sift powdered (icing) sugar over the top just before serving for a frosted, wintry effect.
• Decorate at the last minute: add the cream and fruit right before serving so the meringue stays crisp and the wreath looks fresh.

Expert Tips

1. Use a clean bowl and avoid even a tiny drop of egg yolk while separating the eggs.
2. If fresh fruits are out of season, sprinkle the top of the Pavlova with fruit preserves, freeze-dried berries, and chopped nuts.
3. Assemble the Pavlova at the last minute, right before serving.
4. Make-ahead option: Prepare the meringue base a day ahead and keep it in the oven. Alternatively, bake the Pavlova shell two days in advance and store it in a sealed container in a cool, dry area. Chill the bowl and whip the cream, then cover it with plastic film and refrigerate for up to one day. Finally, assemble the dessert before serving.

Recipe variations

Pavlova is a classic in Australia and New Zealand, and this festive wreath is easy to make yourself. Here are a few ways to switch it up:

• Change the shape: shape the meringue as a single dome, one large wreath, or a batch of mini Pavlovas topped with whipped cream and seasonal fruit.
• Adjust the meringue rounds: experiment with the number of dollops that make up the wreath, typically 8 to 12.
• Play with the fruit: use fruit jams, preserves, and your favorite fresh fruits to bring new flavors, keeping the holiday colors of red, white, and green with raspberries, pomegranate seeds, and mint.
• Try different toppings: finish with oranges, a drizzle of chocolate sauce, or red and green sprinkles for a fun holiday twist.
• Go boozy: for an adults-only version, macerate the berries in a splash of liqueur before topping the wreath.

Storing & freezing

Pavlova is best assembled at the moment of serving. Store leftover Pavlova in the fridge and consume it within 24 hours.

If making the Pavlova base in advance, store it in an airtight container in a dry, cool place. Don't refrigerate it; otherwise, it will absorb moisture and lose its crispness.

Can you freeze the Pavlova dessert? It is not recommended to freeze the assembled Pavlova, but you can freeze the meringue shell. Bring the baking tray with the meringue to the freezer for a few hours. Once it is solid, double-wrap the meringue shell in plastic wrap, then aluminum foil, and freeze for up to 1 month.

To thaw, unwrap it, place it on a serving platter, and let it sit at room temperature for about 3 hours.

Recipe FAQ

What is a Christmas Pavlova wreath?
A Christmas Pavlova wreath is a festive meringue dessert baked into a ring shape, with a crisp shell and a soft marshmallow center, topped with whipped cream and holiday-colored fruit to look like a wreath.

How far in advance can you make a festive Pavlova?
Bake the meringue base up to two days ahead and store it in an airtight container in a cool, dry place. Whip the cream a day ahead, then assemble the wreath right before serving to keep it crisp.

Why does Pavlova go brown after baking?
If Pavlova turns brown after baking, it was baked in too hot an oven. Check the oven temperature with an instant-read oven thermometer, and next time bake at a slightly lower temperature for a bit longer.

What causes Pavlova to collapse?
Pavlova usually cracks and collapses due to rapid temperature changes. To prevent it, cool the base slowly by leaving it in the turned-off oven overnight, or for at least 3 to 4 hours if you are in a hurry.

How do you store a Christmas Pavlova?
Store the assembled Pavlova in the refrigerator and enjoy it within 24 hours. Keep an unassembled meringue base in an airtight container at room temperature to prevent moisture absorption.

Can you freeze a Pavlova wreath?
Do not freeze an assembled Pavlova, but you can freeze the plain meringue shell. Freeze it until solid, double-wrap it in plastic wrap and foil, and freeze for up to one month.

How do you decorate a Christmas meringue wreath?
Top the wreath with sweetened whipped cream, then add holiday colors: red strawberries and raspberries, pomegranate seeds, chopped pistachios, and mint leaves. Finish with a dusting of powdered sugar for a snowy look.

Is Pavlova gluten-free?
Yes. Pavlova is made from egg whites, sugar, vinegar, and cornstarch, so it is naturally gluten-free, making this festive wreath great for guests with dietary restrictions.

Why is my Pavlova wreath weeping or sticky?
Weeping or a sticky surface usually means too much humidity or undissolved sugar. Add the sugar gradually and beat until the meringue is stiff and glossy. Avoid making Pavlova on very humid days.

Love meringue desserts? Try these next!

• Meringue Cake Merveilleux
• Meringue Roulade
• Giant Meringue
• Plum Pavlova
• Mandarin and Gingerbread Pavlova
• Fig and Cinnamon Pavlova
• Or browse all the cake recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on December 24, 2018. It has been updated and may differ from what was originally published.